Food Guidelines Meats - Eggs should be pasteurized and well cooked
- Do not eat foods containing raw or under-cooked eggs, including egg nog, undercooked French toast or omelettes, cookie dough, or certain salad dressings
- Deli meats and processed meats (hotdogs) should be heated to steaming before eating
- Other meats, poultry, and seafood should be well cooked before eating
 Fruits and Vegetables
- Fruit and vegetable juices must be pasteurized
- Vegetables must be washed, cooked, OR peeled
- Avoid fruits with a rough texture (raspberries, strawberries) that cannot be peeled
- Fruits with a smooth texture must be washed, cooked, OR peeled
- Vegetable sprouts should be avoided
- Tofu must be well cooked
Dairy Products - Milk, cheese, and yogurt must be pasteurized
- No aged or moldy cheeses
Miscellaneous - Avoid raw grain products (uncooked pasta, bread dough
- Avoid contact with raw breadmaking yeast
- Honey must be pasteurized
- Avoid well water
- Peanuts or other nuts must be canned
- Avoid pepper
Fast Food/Restaurants - Avoid salad bars and buffets
- Avoid uncooked fruits and vegetables
Food Safety Guidelines Shopping - Avoid packages that are ripped or leaking
- Avoid dented cans or cracked jars
- Safety buttons on metal lids should be down and not move or make a clicking noise when pushed
- Do no purchase foods if “sell by” or “best used by” date has passed
- Buy cold foods last and get them to a refrigerator or freezer as soon as possible
- Place raw meat, fish, and poultry into a plastic bag so the juices will not contaminate other foods
- If you are driving in hot weather, place perishable items inside air-conditioned car and not in trunk.
Food Storage - Place securely wrapped raw meat, fish, and poultry into the meat drawer or on the bottom of the refrigerator so that the juices will not leak onto other foods.
- Keep the refrigerator temperature at 40 degrees F, the freezer at 0 degrees F.
- Cook or freeze fresh ground meats, fish, and poultry within 2 days; other beef, pork, veal, or lamb within 3 to 5 days.
Food Preparation - Wash hands well in hot soapy water before preparing or eating food.
- Wash hands before and after handling raw meat, poultry, or fish.
- Keep raw meat, fish, and poultry and their juices away from other food. After cutting these foods, wash utensils, cutting board, knife, and counter top with hot soapy water.
- Sanitize cutting board in a solution of 1 teaspoon of chlorine bleach in 1 quart of water
- Wash kitchen towels often in hot water in the washing machine
- Always wash fresh fruits and vegetables under cool running tap water before eating.
- Cut away bruised or damaged areas on fruits and vegetables.
Safe Cooking - Cook eggs until they are firm, not runny. Do not eat foods that include raw or partially cooked eggs
- Cook poultry until it has an internal temperature of 180 degrees F. It is done when the juices run clear and it is white in the middle. Never eat rare poultry.
- Cook fish until it is opaque or white and flaky.
- Cook ground meat to 160 degrees F. It is done when it is brown inside. This is especially critical with hamburger meat.
Safe Serving of Food - Keep hot foods hot and cold foods cold. Do not leave food out more than 2 hours unless on a heat source or on ice
- Use leftovers within 4 days
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